Nutritional Win of the Week: Roasted Sweet Potato and Chickpea Spinach Salad with Lemon-Tahini Dressing

My shirt says tacos, but my bowl says hippie health food. 

My shirt says tacos, but my bowl says hippie health food. 

Raise your hand if you’ve said to yourself, “I’m going to be SUPER healthy and have a salad for lunch!” and then, one hour after your salad, you’re eating everything you can get your hands on because your salad left you empty and craving something more substantial.

Are all of our hands raised?

This salad/Buddha bowl/grain bowl/whatever you want to call it is the antidote to the “I’m going to be skinny!” sad lunch salad. And the great news is – it will still help you achieve your goals of nourishing your body with the good stuff. The secret is to add fiber, protein and carbohydrates with grains, beans, seeds, and sweet potatoes to make the salad stick and keep you full for hours.

Roasted Sweet Potato and Chickpea Spinach Salad with Lemon-Tahini Dressing

Makes 6 full meal portions

Dressing

  • ¼ cup tahini
  • 3 tablespoons agave
  • Juice of one lemon
  • Salt & pepper to taste

Salad

  • 12 ounce bag of spinach
  • 4 carrots, chopped
  • ½ head of purple cabbage, shredded
  • 2 sweet potatoes, diced into one inch pieces
  • 1 can of chickpeas
  • 1 cup dry quinoa
  • 1 tablespoon extra virgin olive oil
  • Salt & Pepper to taste
  • Seasoning blend of choice

Preheat your oven to 400 degrees. Rinse and dry the chickpeas (dry thoroughly!). Toss dry chickpeas and diced sweet potatoes on a sheet pan with one tablespoon olive oil, salt and pepper, and any seasonings of your choice. I use a steak blend that is a little bit spicy from our local spice merchant. Roast for 15 minutes. Toss. Roast for 10 – 15 more minutes.

While chickpeas and sweet potatoes are in the oven, prepare the quinoa per the instructions on the package. Chop vegetables and whisk dressing together.

To assemble the bowls, layer a generous bed of spinach and divide the rest of the ingredients among the bowls. Drizzle the dressing over the top of each.

If you’re meal prepping for the week, these can be pre-made in 24-ounce Ball jars. Start with dressing, carrots and cabbage on the bottom. Quinoa, chickpeas and sweet potatoes on top of the cabbage and spinach at the very top of the jar. That way your dressing doesn’t soak through your ingredients and keeps everything fresh for the week.